When my recipes in my upcoming cookbook were being tested, two people wanted a thinner pizza crust. Today, I put an idea to test and it worked perfectly. I even make additional suggestions to achieve an even thinner pizza crust. I hope you enjoy it as well as my recipe for gluten free taco pizza.
I not only teach you how to make a thin crust pizza, but I also address the problem of using parchment and aluminum foil.
I used to use white parchment paper when I made pizza cooked at 500 to 550ºF. However, during my cookbook editing, one of the editors pointed out that although I hadn’t run into parchment paper catching on fire, it may. So, I changed the instructions to use aluminum foil. Unfortunately, many people are afraid that aluminum will leach into their food when heated. I know I am! So, I did further research and now suggest using this unbleached parchment paper that is safe when cooking up to 450ºF.
I also cut the recipe in half compared to the original Gluten Free New York-Style Pizza Crust Recipe.
Special Utensils Needed:
Pan: Using a pizza stone, you can make up to a 16-inch round pizza or use a 12-inch round pizza pan and make two individual pizzas, separately. Of course, you can always use a baking sheet to make a large rectangle pizza, as well. Turn it upside down if your pizza doesn’t fit inside.
Super Large Spatula: I use a pizza peel, a 12 x 14-inch aluminum spatula made for pizzas. You can also use a non-rimmed baking sheet or the back of a rimmed baking sheet.
A think gluten free pizza crust with a nice brown crust that you can fold. It cracks just like New York-style pizza!
Ingredients:
- 1/4 cup + 2 tablespoons white rice flour
- 1/4 cup + 2 tablespoons certified gluten-free oat flour (or sorghum flour + 1 additional Tablespoon butter)
- 1/4 cup + 2 tablespoons potato starch (or more cornstarch)
- 1/4 cup + 2 tablespoons cornstarch (or more potato starch)
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoons instant dry yeast
- 1 tablespoons agave syrup (or honey)
- 1/2 cup warmed milk of choice, or as needed, heated to 110 - 115°F
- 2 tablespoons melted and cooled unsalted butter (or shortening, for crisper crust)
- 1 large egg, at room temperature
- 1/2 teaspoon apple cider vinegar (optional) - (omit for thinner crust than in the photo)
- 1 egg yolk, at room temperature
- 1 teaspoon water
- Gluten-free cornmeal, for dusting
- Oil, for drizzling
- 1/4 cup + 2 tablespoons gluten free taco seasoning (McCormick - large container at Costco)
- 1 cup water
- 1/4 cup water + 2 teaspoons potato starch
- 1/2 pound chicken breast, sliced into four pieces (use sauteed tofu for vegetarian
- 1/2 of the above sauce
- 1/2 pound chicken breast, sliced into 4 pieces
- 5 to 6 ounces shredded cheddar cheese (or Daiya or Follow Your Heart for dairy-free)
- 1/2 head iceberg lettuce thinly sliced and chopped
- 1/2 tomato or red bell pepper, small diced
- 1/2 avocado, pitted, peeled, and diced
- Gluten free sour cream
- Gluten free chipotle or hot sauce
Instructions:
- In a large bowl, whisk together rice flour, oat flour, potato starch, cornstarch, xanthan gum, and salt; set aside.
- Add the yeast and agave syrup to the warm milk and stir. Set aside for at least 5 minutes, or until foamy on top.
- Add yeast mixture, melted butter, and 1 whole egg to the bowl of your mixer fitted with the whisk attachment. Beat on medium-low speed just long enough to combine.
- Add the flour mixture and beat on medium speed until all of the dry ingredients become moist. Increase the speed to medium and beat for 4 minutes.
- Transfer the dough to an oiled bowl, cover with a moistened tea/dish towel and allow to rise in a warm/80°F environment for 1 hour or until the dough doubles in size. (You can warm an oven and turn it off.)
- While the dough rises, prepare the below sauce.
- Thirty minutes into the rise cycle, preheat the oven to 450°F with a pizza stone (or another pan) on the bottom shelf.
- Sprinkle a sheet of unbleached parchment that can withstand a temperature of up to 450ºF with gluten free cornmeal. Place the dough on top of the cornmeal and using moistened hands, pat it down into a patty. Drizzle with oil and continue to shape and pat into a 14 to 16-inch circle. As needed, drizzle additional oil.
- If you plan on leaving an edge, whisk together the egg yolk and teaspoon of water. Baste the edge with the egg wash.
- Top the dough with sauce, half of the cheese, the shredded chicken mixture, and the remaining cheese.
- Transfer the pizza along with the parchment paper to the preheated pizza stone using a pizza peel (as pictured below) or a non-rimmed baking sheet or the back of a rimmed baking sheet. Bake for 12 minutes.
- Remove the pizza from the oven and top with lettuce, tomato or bell pepper, avocado, and sour cream (or your desired taco toppings).
- Serve warm. If it's too hot to eat, try folding it in half.
- In a small saucepan, whisk together the taco seasoning and 1 cup water. Bring to a boil; lower heat to medium-low and simmer for about 6 minutes. Whisk together 1/4 cup additional water and potato starch. Stir into the sauce. Add additional water as needed to thin; set aside.
- Place the pieces of chicken breast in a medium-size saucepan. Cover with water and bring to a boil. Lower heat to medium and simmer for 20 - 25 minutes.
- Drain water from the saucepan and place chicken on a cutting board. Holding each piece with a fork, use a steak knife to pull some of the chicken off of the piece. Always place the chicken facing you with the grains running from left to right. This shreds the chicken.
- Place the chicken in a bowl and pour half of the taco sauce on top; toss to coat; set aside.
- Wrap leftovers in foil and refrigerate up to three days.
- To freeze, slice the cooked pizza and place on a parchment-lined or baking mat-lined baking sheet and freeze solid. Once frozen, store in resealable freezer bags. To reheat, bring to room temperature and bake at 350°F until heated through. If consuming within three days, wrap in foil and place in a zipper storage bag.
Tips
Using a pizza stone preheated to at least 500ºF achieves the best crust as it browns nicely. However, it also rises higher and faster. When using an alternative pan, you can brown or crisp the crust additionally by placing the pan directly on burner(s) on your stovetop.
The crust in the photo was shaped into between 13 and 14 inches round. However, you can make thinner crust by shaping it as large as a 15 or 16-inch circle. It may appear the dough is about to tear, but it won't. It fills in nicely once it hits the preheated surface.